During seasoning breakin, put in chips with 45 minutes remaining at 275F. It took almost 30 minutes for dry chips to start smoking. Reading some threads, it seems keeping the smoke going at 160F to 190F (Salmon temps), is difficult.

Would love to learn more about the amnps mods that people tare talking about. Are they made for the MES 30"? What do I need to do to use one.